With deep-seated roots in the West Tennessee BBQ culture, I developed an appreciation for BBQ at a young age. Having parents who grew up in Memphis, it was inevitable. To say that my family had a passion for it is an understatement. My Grandfather, Dr. Carey Bringle Sr., grew up in Covington, TN where you will still find “Bringle” road . He delivered the children of many of the BBQ families in West TN. My Grandmother, Eva Gene, or “E.G.” as we called her would send me articles when I was in college about BBQ restaurants and the Memphis In May cook-off. When I was growing up, E.G. would take me to her favorite BBQ places in Memphis or on the way down to our cabin at Pickwick Lake. At a very young age, my uncle Bruce taught me how to smoke a turkey that I would put against any you’ll find anywhere. I always knew I would cook BBQ.
My Mothers side of the family was also passionate about BBQ. My Grandmother, Gangi and Grandfather, Jack were excellent cooks and jack taught me all about using hickory and the great flavor that it imparted to the food he made. Jack also cooked the best Burger over hickory that you have ever had. For all practical purposes it was more of a smoked burger than a grilled one.
At age 17 my life changed. I was diagnosed with Osteogenic Sarcoma an aggressive bone cancer. I went through 8 months of intensive Chemo Therapy and lost my right leg. After winning a hard-fought battle with the overwhelming support of my friends and family, I emerged with a more positive outlook on life, realizing that every day brought a new adventure, opportunity for new experiences, and—most importantly—a chance to eat more great food. It is this zest for life, positive attitude and sense of humor that I share with you in my signature “Peg Leg Porker” brand of sauces and rubs.
I try to give back to the community and those in need by participating in numerous charitable causes. I co-founded Professionals Organized to Start Helping (P.O.S.H.), a Nashville charity dedicated to helping feed the hungry, and sit on the Board of Directors for United Cerebral Palsy of Nashville . In 2002, I was named one of Nashville’s Top 40 under 40 by the Tennessean Newspaper.
I have been honored to cook for many special events at the request of my good friends the Lobels. These events have included Croton Under the Stars , Esquire Magazine “Best Of” party and Food & Wine Magazine’s “Classic at Aspen” .
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